This South Indian stir-fry features freshly grated carrots, toasted mustard seeds and coconut which grows abundantly in Kerala. Mustard seeds jump about after sitting in hot oil so be ready to move on with the recipe when they start to shoot out of the pot. Quick cooking the carrots produces a colorful, crunchy dish. Remove them from the heat before they fully soften.
Serves 6 to 8INGREDIENTS
2 1/2 tablespoons olive oil or coconut oil
3/4 teaspoon black or brown mustard seeds
1 dried red chili
1 cup diced onions
1 pound carrots, shredded
1 teaspoon salt
1/4 teaspoon turmeric
1/2 teaspoon freshly ground cumin
1/2 cup shredded unsweetened coconut
Heat oil in a saute pan over medium heat. Add mustard seeds.
As soon as mustard seeds start to pop, add dried chili and onion. Cook until onion becomes translucent.
Increase heat to medium-high. Add shredded carrots, salt, turmeric and cumin. Stir to coat with onion mixture. Cook for 2 minutes, stirring constantly.
Mix in coconut and cook for another 2 minutes.